Stuffed Cabbage Rolls

• 1 egg, beaten
• 1/2 c. milk
• 1/4 c. finely chopped onion
• 1 tsp. Worcestershire sauce
• 3/4 tsp. salt
• dash of pepper
• 1 lb. ground beef
• 3/4 c. cooked rice
• 6 large cabbage leaves or 12 medium leaves
• 1 Tbsp. brown sugar
• 1 Tbsp. lemon juice
• 1 (10 3/4 oz.) can condensed tomato soup

1. In a bowl, combine egg, milk, onion, Worcestershire sauce, salt and pepper.
2. Mix well.
3. Add meat and cooked rice; mix well.
4. Remove center vein of cabbage leaves, keeping each leaf in one piece. Immerse leaves in boiling water about 3 minutes or until limp; drain.
5. Place 1/2 cup meat mixture on each large leaf or 1/4 cup mixture on each medium leaf; fold in sides.
6. Starting at unfolded edge, roll up leaf, making sure folded sides are included in roll. Arrange in a 12 x 7 1/2 x 2-inch baking dish.
7. Stir together condensed tomato soup, brown sugar and lemon juice; pour sauce mixture over cabbage rolls.
8. Bake uncovered in a 350u0b0 oven for 1 1/4 hours, basting once or twice with sauce.
9. Makes 6 servings.

egg, milk, onion, worcestershire sauce, salt, pepper, ground beef, rice, cabbage, brown sugar, lemon juice, tomato soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=780350 (may not work)